We need to start with the pomegranate, the
scaloppini will cook in a matter of minutes if the chicken is sliced thinly.
To seed the pomegranates, open them up
using a fork by piercing them with its tines and using it as a lever to break
the fruit in chunks. To seed each chunk, take a bowl and hold each chunk, seed
side down, in your hand with your fingers slightly opened. Using a sturdy
wooden spoon or spatula, bang the piece of pomegranate on its skin; releasing
this way the seeds into the bowl.
We will need the juice from these
pomegranate, to do this you might use a potato ricer or a food mill to press
Keep few grains of pomegranate as
In a small sauce pan, bring the
pomegranate juice to a simmer and let it reduce of about two thirds or until
syrupy; this should take around 15 minutes. Toward the end of the reduction
process, drop in the black peppercorns. When ready, switch off the flame and
drop the sage leaves and the sliced strawberries into the hot reduction. Cover
and let sauce steep for 10-15 minutes.
In the meantime prepare the
scaloppini. Drench the slices of chicken breasts in the flour and pat any
excess flour out of them. In a pan, warm up the butter with a little bit of
olive oil and when warmed enough cook the scaloppini letting them brown nicely.
At this point drop in the sliced garlic and let it cook slightly; sprinkle them
with some salt, add the white wine and let it evaporate on high flame. Your
scaloppini are about ready, sprinkle them with some black pepper, cover and
keep them warm while you finish the sauce.
Using a fine mesh sieve, strain the
pomegranate reduction pressing down all the solids pushing the strawberries
through the sieve. Taste the sauce, add some sugar if necessary, salt and pepper.
Prepare some cornstarch slurry by melting 1 tsp of starch in a little bit of
cold water. Bring the sauce back to a simmer and thicken with the cornstarch
slurry adding it little at a time.
To serve, lay the chicken scaloppini
on the serving dishes, coat with the sauce and decorate with few pomegranate
seeds and a fanned strawberry.